| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
French |
|
1 |
Servings |
INGREDIENTS
| 6 |
|
Halves of potato, boild I |
|
|
found in my fridge |
|
|
leftover |
|
|
after potatoes salad |
| 1 |
lb |
Cottage cheese with exp.date |
|
|
of tomorrow |
| 1 |
|
Envelope of French Onion |
|
|
Soup |
| 2 |
c |
Broccoli crowns |
| 4 |
|
Eggs |
| 1 |
T |
Margarine |
| 1 |
c |
Yellow shredded Mozzarella |
INSTRUCTIONS
I blended by mixer yolks, margarine, cottage cheese and French Onion
Soup. In separate dish I wipped whites. I added sredded potato and
SMALL crowns of broccolli. Then carefully I transfered whipped whites
to mix and stirr with woodden spoon. Place into baking dish and bake
with 400 degr. F for 20-30 min. Posted to JEWISH-FOOD digest V97 #103
by "Phil Gurnicht" <gurnicht@hotmail.com> on Mar 27, 1997
A Message from our Provider:
“Forbidden fruits create many jams”